This coffee comes to us from the heart of Akanayaru Hill - a hub of innovation and consistency in the Fugi Station of Rwanda. Emmanual Rusatira, owner of the Fugi Station, started this coffee project focused on smaller lot separations with coffee from high-quality growing areas. This washed processed coffee undergoes a step called skin drying that is unique to Rwanda. This is where the coffee dries on shaded beds for 12-72 hours, helping to slow down the drying phase and allowing for intense sorting while the coffee is still wet. The coffee is then moved into a parabolic drying structure, protected from rain and direct sunlight, to dry for 25-30 more days. The result is a unique cup with unexpected fullness.
Espresso 1:2 / Pourover 1:16
